INGREDIENTS:
- 4 mallard duck breasts
- 2 tsps salt
- 1 tsp black pepper
- 1 tbsp diced garlic
- 1 tbsps fresh thyme, chopped
- 1 tbsps fresh basil, chopped
- 1 tbsp fresh tarragon, chopped
- 1/2 cup dry red wine
- 1/4 cup Steen's cane syrup or maple syrup
- 2 tbsps vegetable oil
- 2 bottles root beer
METHOD:
In a large mixing bowl, combine duck breasts with all remaining
ingredients, except root beer. Massage the seasonings well into
the breasts. Pour all ingredients from the bowl into a Ziploc bag.
Place in the refrigerator for 2 days prior to smoking. Turn the
bag often over the 2 days. Heat a home-style smoker according to
manufacture's directions. Into the water pan, place one quart of
water and the root beer. Soak your favorite wood chips in water
and, when ready to cook, place the duck breasts on the top of the
smoker. Pour remaining marinating liquid into the water pan of the
smoker. Throw two generous handfuls of wet smoke wood onto the hot
coals and allow the breast to smoke for approximately 1 hour or
until done to your liking. Once done, slice each breasts into 6-8
slices and serve with your favorite dipping sauce or as an entree.
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